Did you know that Pozole means “hominy”?
I grew up eating Pozole or hominy all the time, but it was just dumped out of a can, seasoned with butter, salt and pepper, and heated up on the stove. To be honest I still like it that way, but this is a new and yet somehow, very old way to eat hominy. The word pozole, means “hominy”, (a type of corn), and is also traditional soup or stew from Mexico.
There are some very interesting articles about the history of this dish and it’s variations… But beware because some even include cannibalism (https://survivingmexico.com/tag/aztec-cannibalism/). Yikes! Neither Pepé or I would rather think about cannibalism right now. As a matter of fact Pepé just ran out the kitchen screaming! Probably ran off to go drinking with Claude again. As you know, he uses any excuse to get out of working.
So, NO cannibalism today (whew!), We will just focus on this delicious chicken version instead. Well, Pepé is back (with a margarita of course) and ready to act like he’s helping me. If you live in Texas you can make your margarita’s with TexAgave®. It’s an alternative for Tequila, made in Texas with a flavor all its own. (only Tequila made in Mexico can be called Tequila) TexAgave® is made in Texas by a good friend of mine. You can check it out here: www.texagave.com
Warm your soul with this rich and tasty Mexican stew made with hominy (Pozole), chicken & chili peppers that are swimming in a warm bath of homemade stock.
Heat a dutch oven or soup pot on medium high. Drizzle olive oil in pan then add onions and poblano peppers. Cook for about 5 minutes or until onions are starting to be translucent (stirring frequently).
Add garlic and cook for one minute. Then add chicken stock, hominy, green chilies, cumin, Mexican oregano, ancho chili powder and salt and pepper to taste. Cook for about 45 minutes.
Meanwhile, start chopping and prepping your garnish ingredients.
Finally add the cooked chicken and tomatoes and cook for another 5 minutes or until everything is warm.
Garnish with a limes wedges, sliced radishes, avocados, chopped cilantro and fresco cheese. Squeeze lime wedges into your bowl of Posolé and enjoy.